Cheesy crackers

Impress your guests with these home made cheesy cookies.  Serve them with dips and spreads, or as an accompaniment to your favorite soup.  They are also great on their own with a glass of mulled wine.

The vegan version of the ingredients is listed below.

For 4 dozens of cookies:

200 gr cheddar cheese, shredded
100 gr soft butter
1/2 cup sour cream
100 gr soft cream cheese
3 eggs
3 cups flour
1-2 tsp caraway seeds
1/2 tsp salt

extra caraway seeds and coarse salt for decoration (optional).

For a vegan version of these crackers you will need:

200 gr of vegan cheddar cheese, shredded
100 gr vegan margarine or coconut oil
To replace sour cream use the mix of
1/2 cup cashew butter (you can make your own by grinding cashews at the high speed in the food processor) and 1 teaspoon lemon juice
100 gr soft vegan cream cheese
Ener-G Egg Replacer (equivalent of 3 eggs)
3 cups flour
1-2 tsp caraway seeds
1/2 tsp salt
extra caraway seeds and coarse salt for decoration (optional).


food processor (optional)
rolling pin (optional)
baking sheet

  • In a bowl of a food processor mix all the soft ingredients.
  • Add flour, salt, caraway seeds and mix well.  Knead the dough for couple of minutes, than wrap it in plastic and refrigerate for 30-60 min ( dough can be made couple of days in advance and stored in the freezer).
  • Heat oven to 370 F (~200C).  Remove the dough from the plastic, let it get to a room temperature.  Meanwhile, grease the cookie sheet.
  • Now you can either roll the dough 1/4 inch thick (~1/2 cm) and cut differently shaped cookies out of it.  Or roll the dough in a sausage and cut pieces 1/4 inch thick.  The latter will result in more irregularly shaped cookies.
  • Sprinkle course salt and caraway seeds on the cookies, place them on the baking sheet and bake for 15 minutes, turning the tray half way through the cooking time.

Esya (aka Urwen) keeps sharing her recipes with PassiFlora readers.  During long winter evenings she enjoys baking, jewelery making, and painting.


Recipe: Esya Osherovsky
Photography: Eric Gloutnay